Coconut Shrimp - Cuisinart TOA-70 Serie Manual De Instrucciones Y Libro De Recetas

1 ounce mozzarella cheese, cut into 1-inch x ¼-inch pieces
Nonstick cooking spray
¼ cup Italian-style breadcrumbs
Olive oil, for spraying
1 cup prepared marinara sauce, for dipping
1 . Put the rice, water and salt into a medium saucepan . Bring to a boil,
stirring occasionally . Once rice comes to a boil, cover and reduce
heat to a simmer until all the water has been absorbed and the rice is
tender (follow package instructions for timing) . Allow to fully cool .
2 . In a small bowl, combine the egg, Pecorino, ricotta, parsley and
pepper . While mixing and fluffing the rice with a spoon, mix in the
egg and cheese mixture . Spread the rice onto a parchment paper-
lined baking sheet . Refrigerate for at least 30 minutes .
3 . Once the rice has chilled, use slightly wet hands and scoop 3 table-
spoons of rice into a ball . Repeat with remaining rice . Stuff each ball
with one piece of the mozzarella and re-form if necessary .
4 . Place the AirFryer Basket onto the Baking Pan and coat with
nonstick spray .
5 . Put the breadcrumbs into a small bowl . Gently toss each rice ball
into the breadcrumbs and transfer to the basket . Spray or brush
liberally and evenly with oil .
6 . Place assembled basket/pan into oven in the upper rack position .
Set to AirFry at 350ºF . Cook rice balls until evenly golden, about
15 to 20 minutes .
7 . Serve immediately, with marinara sauce on the side .
Nutritional information per rice bite:
Calories 269 (41% from fat) • carb. 17g • pro. 15g • fat 10g • sat. fat 2g
chol. 90mg • sod. 500mg • calc. 106mg • fiber 1g

Coconut Shrimp

Serve with a curried mayonnaise for some fun hors d'oeuvres .
Makes about 3 to 4 small bite servings
¾ pound shrimp
½ teaspoon kosher salt
½ cup unbleached, all-purpose flour
1 large egg, beaten
1 cup panko breadcrumbs
½ cup shredded coconut
Nonstick cooking spray
Olive oil, for spraying or brushing
1 . Season the shrimp evenly with salt .
2 . Set up 3 containers for dredging – one with flour, one with egg and
the third with the panko and coconut mixed together .
3 . Dip each shrimp in the flour, shaking off any excess . Next dip in the
egg and then finally coat well with the panko mixture .
4 . Place the AirFryer Basket onto the Baking Pan and coat with non-
stick spray . Liberally spray or brush the shrimp on both sides with
olive oil . Place in the oven in the upper rack position . Set to Airfry at
375°F . Cook for about 5 minutes per side, or until golden brown .
5 . Serve immediately .
Nutritional information per serving (based on 4 servings):
Calories 294 (56% from fat) • carb. 21g • pro. 12g • fat 19g • sat. fat 16g
chol. 71mg • sod. 657mg • calc. 39mg • fiber 5g
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